Search Results (50)

The Malaysian Apis cerana honey (ACH) was analysed for its physicochemical characteristics, including moisture, Baume, Brix analysis (total soluble solids and total soluble sugars), sugar profiling (fructose, glucose, sucrose, maltose, and lactose), total ash, pH, free acidity, electrical conductivity, colour analysis, and choline content. The inhibitory effects of pancreatic lipase, α-amylase, and α-glucosidase activities were also assessed. Results indicated that the sum of fructose and glucose, sucrose, and electrical conductivity were all within the recommended range following the requirements of international standards. The maximum levels were, nevertheless, exceeded by moisture, free acidity and total ash. The ACH showed potential as an anti-obesity and anti-diabetic agent by inhibiting pancreatic lipase by up to 43.4% at 0.063 mg/mL, α-amylase by up to 70% at 7.0 mg/mL and α-glucosidase by up to 67.6% at 100 mg/mL, respectively. The percentage inhibition of α-glucosidase by undiluted ACH and deionised water extract at different temperatures (4.8 ± 0.5 °C, 27 ± 0.5 °C, and 40 ± 0.5 °C) was comparable, suggesting that temperatures had little effect on the degree of inhibition. Full article

The grain-level heterogeneity of fruit morphological characteristics significantly determines their sensory performance and intrinsic quality, providing a quantitative basis for commercial grading. This study utilized “Liuyuehong” soft-seeded pomegranate (Punica granatum L.) as experimental material. Fruits were classified into three size grades based on individual fresh weight: large (107–125 g), medium (74–92 g), and small (47–67 g). Fresh weights of whole fruits, exocarp, and outer seed coat were measured for each grade, followed by analysis of key quality indicators, including seed count, 100-seed weight, Brix degrees, pH, single-seed dimensions, vitamin C content, and edible fraction. Subsequently, correlation analysis, principal component analysis (PCA), and the entropy weight-TOPSIS method were employed to evaluate the integrated quality of different fruit grades comprehensively. The results indicate that the fruit morphological characteristics of “Liuyuehong” soft-seed pomegranate have a significant impact on its sensory and physicochemical qualities. (1) Large and medium fruits are superior to small fruits in terms of single fruit size, exocarp color uniformity, seed color, and mouthfeel, with large fruits having the highest comprehensive evaluation score (0.7). (2) Mouthfeel is correlated with the number of seeds in the fruit; the number of seeds in large and small fruits shows a significant negative correlation with Brix degrees (p < 0.05). (3) Small fruits exhibit greater individual variation within the group, with outliers and a tendency for late maturation. In conclusion, the fruit morphological characteristics of “Liuyuehong” soft-seed pomegranate significantly affect seed maturity and quantity, thereby determining the fruit’s sensory quality and physicochemical properties. The results indicate that fruits with a single- weight below 70 g commonly exhibit delayed development. It is therefore recommended to raise the lower threshold for commercial grading to above 75 g to enhance overall fruit quality and market consistency. Full article

Until recently, the blue honeysuckle (Lonicera caerulea L. var. kamtschatica Sevast.) was considered a niche species, but Poland is now one of the largest producers of this fruit in the world. The purpose of this study was to assess the yield, quality of the fruits, and the health promotion value of the fruits of selected honey berry cultivars grown under the conditions of central Poland. Six cultivars (‘Morena’, ‘Vostorg’, ‘Honeybee’, ‘Wojtek’, ‘Boreal Beast’, and ‘Boreal Beauty’) were evaluated for yield and physical fruit characteristics: average fruit weight (g), dry matter content (%), fruit shape, fruit colour (CIE lab), firmness (N), soluble solid content (°Brix), pH, titratable acidity (% citric acid), as well as biologically active compounds including polyphenols, flavonoids, anthocyanins, vitamin C, and antioxidant activity (DPPH+). The studies also determined the degree of correlation between different variables using Pearson’s linear correlation coefficients. The highest yields were obtained for the ‘Wojtek’ and ‘Boreal Beauty’ cultivars, while in terms of health-promoting properties, the ‘Morena’ cultivar stood out, characterised by the darkest fruit colour, the highest content of polyphenols, anthocyanins, vitamin C, and the highest antioxidant activity. The correlation analysis showed relationships between the vitamin C content, antioxidant activity, and fruit colour and the accumulation of bioactive compounds. The differences observed among the cultivars tested indicated their different potential for use in the fresh consumption, food processing, and pharmaceutical industries. Full article

This study examined the impact of different bio-based and biodegradable mulching films (TSCs) and soil conditioners (SCs) on plant productivity and fruit quality in a tomato cultivation trial under non-irrigated conditions. In particular, different TSCs were developed based on xanthan gum (XG) or gelatine (GEL) mixed with wood fibres (WFs), while SCs were produced using XG and cellulose fibres. A total of 72 plants of Solanum lycopersicum var. cerasiforme were planted. The yield and number of fruits were measured at harvest, followed by physico-chemical analyses, while plant root systems were examined at the end of the experimental period. The results highlighted that the GEL-based TSCs improved the total fruit yield compared to the control (+50% on average). Furthermore, improved fruit yield was also observed for the XG-based SCs when applied in the soil with a higher organic content. Overall, no significant differences in fruit quality (i.e., Brix degree, carotenoids, lutein and potassium content) and plant root system parameters were found for all the treatments applied. At the end of the test, it was noticed that GEL-based films substantially retained their consistency due to their greater density and thickness, while XG-based films were more disintegrated, indicating higher biodegradation. Full article

This study introduces a non-destructive computer vision method for estimating postharvest quality parameters of oranges, including maturity index, soluble solid content (expressed in degrees Brix), and firmness. A novel image-based descriptor, termed Citrus Color Index—Gray Level Co-occurrence Matrix Texture Features (CCI–GLCM-TF), was developed by integrating the Citrus Color Index (CCI) with texture features derived from the Gray Level Co-occurrence Matrix (GLCM). By combining contrast, correlation, energy, and homogeneity across multiscale regions of interest and applying geometric calibration to correct image acquisition distortions, the descriptor effectively captures both chromatic and structural information from RGB images. These features served as input to an Adaptive Neuro-Fuzzy Inference System (ANFIS), selected for its ability to model nonlinear relationships and gradual transitions in citrus ripening. The proposed ANFIS models achieved R-squared values greater than or equal to 0.81 and root mean square error values less than or equal to 1.1 across all quality parameters, confirming their predictive robustness. Notably, representative models (ANFIS 2, 4, 6, and 8) demonstrated superior performance, supporting the extension of this approach to full-surface exploration of citrus fruits. The results outperform methods relying solely on color features, underscoring the importance of combining spectral and textural descriptors. This work highlights the potential of the CCI–GLCM-TF descriptor, in conjunction with ANFIS, for accurate, real-time, and non-invasive assessment of citrus quality, with practical implications for automated classification, postharvest process optimization, and cost reduction in the citrus industry. Full article

The confectionery industry produces effluents with diverse and complex compositions and high organic loads, which are typically not treated by conventional treatment plants. In this context, the Fenton process presents itself as an advanced chemical treatment alternative due to its ease of application, cost-effectiveness, and ability to improve the degradability of challenging effluents. This study addressed the question: How can Fenton’s reagent be applied as a pretreatment to reduce the organic load in real effluents from the food industry? The research evaluated this chemical pretreatment for effluents from a starch-based gummy candy production process, aiming to reduce the organic load and aid subsequent conventional treatments. Parameters such as COD, total dissolved solids (TDS), temperature, pH, electrical conductivity, dissolved oxygen, and degrees Brix (°Bx) were monitored before and after 2 and 4 h of pretreatment. The results showed that Fenton pretreatment reduced COD by more than 31%, with efficiency influenced by effluent composition and concentration. This removal can reduce discharge rates and operating costs, providing an economic advantage. The process proved to be a promising pretreatment option, contributing to the initial removal of pollutants and improving the performance of wastewater treatment systems, thus supporting sustainable industrial practices. Full article

Hemp (Cannabis sativa L.) seed is progressively emerging as an innovative and sustainable source of plant oil. Defatted hempseed meal is rich in protein and carbohydrates, which bacteria can convert into cellulose using glucose and fructose. The optimal conditions for bacterial cellulose (BC) production from hempseed meal were evaluated by investigating total solid concentrations ranging from 8 to 16 °Brix using Komagataeibacter nataicola under controlled conditions. The changes in pH, bioactive compounds, organic acids, and carbon source concentrations were monitored during the fermentation process. The highest yield of BC, 12.41 g/L, was obtained at 10 °Brix after 14 days of fermentation. It was found that the production of BC was negatively impacted by a decrease in pH and an increase in organic acids. BC exhibited a ribbon-like 3D network structure and a crystallinity index of about 70%, with excellent water-holding capacity, low oil-holding capacity, high emulsifying activity, and high emulsion stability (11.21%, 2.71%, 34.33%, and 39.11%, respectively). This BC possesses exceptional mechanical properties, a high degree of crystallinity, and superior water-holding capacity, making it valuable in various industries such as food, pharmaceuticals, and biotechnology. Full article

Saccharum spontaneum serves as an essential genetic resource for sugarcane improvement. Traditional breeding methods, characterized by slow selection and limited germplasm exploitation, often lead to suboptimal progeny performance. In this study, we revised the utilization strategy by initially hybridizing several S. spontaneum clones, followed by intercrossing their F1 progeny to establish a heterogeneous ‘polymeric’ population, which was then subjected to ‘nobilization’. A natural Saccharum spontaneum (S0) plant was used as the parent to create a hybrid (S1) containing two S. spontaneum bloodlines. The agronomic traits of S1 were compared, leading to the identification of three superior hybrids. These hybrids were then crossed in a complete diallel design, resulting in six crosses. Significant genetic variation was observed for the agronomic traits. Compared with S0, the plant height in S1 increased by 31.5%, and by 32.22% in S2. The stem diameter in S1 increased by 38.71%, and by 51.61% in S2. The single stem weight increased by 125% in S1 and 150% in S2. Other yield traits also showed varying degrees of improvement. A correlation analysis indicated that the plant height, stalk diameter, single stalk weight, and leaf width were significantly positively correlated with yield, and the leaf width with brix. There was no significant correlation between the millable stalks and yield. This study successfully developed a novel S. spontaneum hybrid with significantly improved agronomic traits, enhancing the genetic foundation of S. spontaneum germplasm for nobilization breeding programs. These findings provide a valuable germplasm base for developing high-performance sugarcane varieties, improving the utilization of S. spontaneum. Full article

The production of winter wines in Southeastern Brazil represents a relatively recent but expanding viticultural approach, with increasing adoption across diverse wine-growing regions. This system relies on the double-pruning technique, which allows for the harvest of grapes during the dry and cooler winter season, favoring a greater accumulation of sugars, acids, and phenolic compounds. This study aimed to characterize the phenological stages, thermal requirements, yield, and fruit quality of the fine wine grape cultivars ‘Sauvignon Blanc’, ‘Merlot’, ‘Tannat’, ‘Pinot Noir’, ‘Malbec’, and ‘Cabernet Sauvignon’ under double-pruning management in a subtropical climate. The vineyard was established in 2020, and two production cycles were evaluated (2022/2023 and 2023/2024). Significant differences in the duration of phenological stages were observed among cultivars, ranging from 146 to 172 days from pruning to harvest. The accumulated thermal demand was higher in the first cycle, with a mean of 1476.9 growing degree days (GDD) across cultivars. The results demonstrate the potential of Vitis vinifera L. cultivars managed with double pruning for high-quality wine production under subtropical conditions, supporting the viability of expanding viticulture in the state of São Paulo. ‘Cabernet Sauvignon’ and ‘Sauvignon Blanc’ showed the highest yields, reaching 3.03 and 2.75 kg per plant, respectively, with productivity values of up to 10.8 t ha⁻¹. ‘Tannat’ stood out for its high sugar accumulation (23.4 °Brix), while ‘Merlot’ exhibited the highest phenolic (234.9 mg 100 g⁻¹) and flavonoid (15.3 mg 100 g⁻¹) contents. These results highlight the enological potential of the evaluated cultivars and confirm the efficiency of the double-pruning system in improving grape composition and wine quality in non-traditional viticultural regions. Full article

Red beetroot (Beta vulgaris L.) is a nutritionally rich root vegetable. It is a potential alternative raw material for pestil, a traditional fruit-based snack. This study aimed to develop a healthy beetroot-based pestil using traditional boiling (95 °C) and novel pretreatment methods, including thermosonication and microwave processing, with and without additional concentration steps. The effects of these methods on heat treatment period, hydroxymethylfurfural (HMF) formation, and the physicochemical, sensorial, nutritional, and chemometric profiles of pestils were evaluated. The beetroot-based snack formulated in this study was hedonically acceptable (≥5/9) and rich in essential minerals (Ca, K, Na, P, Mg) and trace elements (Zn, Fe, Mn), as determined by inductively coupled plasma–mass spectrometry. Total antioxidant capacity (CUPRAC) ranged from 113.11 to 870.78 mg Trolox^® equivalent/100 g dry matter (DM). Total phenolic, flavonoid, and betalain contents varied between 220.6–313.8 mg gallic acid equivalent/100 g DM, 365.08–517.46 mg rutin equivalent/100 g DM, and 314.40–488.66 mg/kg, respectively. Major flavonoids identified and quantified included epicatechin, rutin, isoquercitrin, taxifolin, and quercetin, while major phenolic acids identified were chlorogenic acid, ferulic acid, caffeic acid, o-salicylic acid, p-coumaric acid, and vanillin, using liquid chromatography–electrospray tandem mass spectrometry. Reducing the soluble solids content of the pestil pulp from 40 to 20 Brix degrees, in combination with thermosonication and microwave treatments, significantly shortened the processing time by 10–67%. This approach also reduced the HMF content to the limit of quantification (LOQ). Pretreatment methods significantly (p < 0.05) affected the levels of minerals and bioactive compounds in the pestils. These findings highlight the importance of process optimization to improve overall safety and the nutritional quality of the pestil. Full article

The use of seaweed-derived biostimulants has gained attention as a sustainable strategy to enhance crop production. Brown seaweeds, in particular, are rich in bioactive compounds that can improve plant growth, yield, and quality parameters. This study investigated the biostimulant potential of extracts derived from Cystoseira barbata for promoting tomato growth and improving fruit quality. Three different extracts (water, alkali, and acid), applied as soil drenches, were tested on a determinate tomato cultivar under greenhouse conditions. In young plants, alkali and acid extracts increased stem length by 40% and 60%, respectively, while water and acid extracts accelerated early flowering. Alkali and acid extracts also improved fruit yield by approximately 65%. Additionally, all extracts enhanced fruit quality by increasing fruit EC and Brix values, soluble carbohydrate levels, total phenolic content, total antioxidant capacity, lycopene and β-carotene concentrations, and vitamin C content, albeit to varying degrees. Along with increases in fruit K concentration in response to water and alkali extracts, all seaweed extract-treated groups showed elevated fruit S concentrations, accompanied by increases in reduced glutathione levels. These results indicate that C. barbata extracts can enhance plant performance while improving the nutritional and nutraceutical properties of tomato fruits. The observed effects were strongly influenced by the extraction method, which alters the extract composition. Extracts from sustainably sourced C. barbata may contribute to improved productivity and quality in horticulture; however, further research is needed to enable the standardized production of C. barbata, optimize biostimulant formulations, and validate their effectiveness under field conditions. Full article

The cultivation of table grapes in Brazil is economically significant, with production influenced by edaphoclimatic factors and rootstock selection. The cultivar ‘BRS Núbia’ (Vitis vinifera L. x Vitis labrusca L.) is a promising alternative; however, its phenological behavior, thermal requirements, and compatibility with different rootstocks under subtropical conditions require further evaluation. This study aimed to assess the duration of phenological stages, thermal requirement, and ripening dynamics of ‘BRS Núbia’ grapevines grafted onto the rootstocks ‘IAC 572 Jales’, ‘IAC 766 Campinas’, and ‘Paulsen 1103’. The experiment was conducted in São Manuel, São Paulo, Brazil during the 2021 and 2022 production cycles using a split-plot experimental design (3 × 2). Evaluations included the duration of phenological stages from pruning to budburst, flowering, fruit set, onset of ripening, and harvest, as well as the ripening curve and thermal accumulation from pruning to harvest. Rootstocks did not significantly affect (p > 0.05) the duration of phenological stages; however, differences were observed between production cycles. The 2022 cycle was longer (167.7 days) compared to 2021 (142.6 days), with greater thermal accumulation (1871.7 GDDs vs. 1743.4 GDDs). The analysis of phenological stages revealed that, across both production cycles evaluated, the ‘BRS Núbia’ cultivar required an average accumulation of 1807.5 growing degree days from pruning to harvest. Soluble solids content ranged from 17.43 to 18.50°Brix, and titratable acidity decreased throughout maturation. The maturation index was highest in vines grafted onto ‘Paulsen 1103’, indicating its positive influence on fruit quality. The ‘BRS Núbia’ grapevine exhibited a mean thermal requirement of 1807.5 growing degree days (GDDs) to complete its phenological cycle, which lasted approximately 150 days under subtropical conditions. Full article

Cacao mucilage is a rich medium for microbial development due to the presence of various sugars, water, pectin, mineral salts, and yeasts of the Saccharomyces cerevisiae type. This study aims to provide added value to this commonly discarded residue, thereby contributing to the economic growth of the Rio Chila area in the Valencia Canton of Los Ríos Province. The methods applied for developing beer consist of malting, grinding, mashing, filtering, boiling, cooling, fermentation (during which cacao mucilage is added), and maturation, followed by physical–chemical analyses. The Fine aroma cacao mucilage presented values of 0.66% acidity, 7.63 °Brix, pH 4.43, absorbance 1.13, transmittance 23.67%, suspended solids 0.04 g: 2.66%, density 1.07 g/mL, turbidity 6.94 NTU, °GL 8.47% vol., foam quantity 1.70 cm, colorimetry L* 50.77, colorimetry a* 18.08, colorimetry b* 50.53, and bitterness degree 39.00. The analyses presented values within the normal parameters applied to beers at the national level (INEN standards). Escherichia coli, Salmonella, and total microorganisms showed no contamination in the microbiological analyses. In the sensory analyses, appearance, aroma, flavour, and mouthfeel were evaluated, with the best experiment being the combination of Fine aroma cacao with a concentration of 30% mucilage and added Cascade hops. This study took into account the concentrations of cacao mucilage (20% and 30%) from the varieties (Fine aroma and CCN-51), as well as the addition of the brewing hops Cascade and Northern Brewer. Regarding the physicochemical characteristics, adding this cacao derivative did not affect craft beer and conformed to the ranges of the NTE INEN 2262 standard. Thus, this research proposes an alternative use for cocoa mucilage, contributing to waste reduction and broadening its potential applications. Full article

Agriculture is essential for food production and raw materials. A key aspect of this sector is harvest, the stage at which the commercial part of the plant is separated. Timely harvesting minimizes post-harvest losses, preserves product quality, and optimizes production processes. Globally, a substantial amount of food is wasted, impacting food security and natural resources. To address this problem, an Adaptive Neuro-Fuzzy Inference System was developed to predict timely harvesting in crops. Stevia, a native plant from Brazil and Paraguay, with an annual production of 100,000 to 200,000 tons and a market of 400 million dollars, is the focus of this study. The system considers soil pH, Brix Degrees, and leaf colorimetry as inputs. The output is binary: 1 indicates timely harvest and 0 indicates no timely harvest. To assess its performance, Leave-One-Out Cross-Validation was used, obtaining an $r^2$ of 0.99965 and an Absolute Residual Error of 0.00064305, demonstrating its accuracy and robustness. In addition, an interactive application that allows farmers to evaluate crop status and optimize decision-making was developed. Full article

Chicha de güiñapo (ChG) is an ancestral beverage from the culture and gastronomy of Arequipa, Peru. This traditional drink is made from purple corn (Zea mays L.), cultivated across various Peruvian regions. Purple corn is renowned for its nutritional content and high bioactive compound value, such as antioxidants (20.5 ± 2.0 μmol TE/g), total phenolic compounds (2.5 ± 0.3 mg GAE/g), and anthocyanins (1.8 ± 0.2 mg/g). This research aimed to explore the technological development of an instant powder product derived from chicha de güiñapo (ChG) utilizing spray-drying technology. The purple corn (Zea mays L.) used in this study was from Peru; it was first processed by boiling the güiñapo at 100 °C 1 h, followed by cooling and fermenting under controlled conditions for 5–7 days until achieving the desired characteristics referenced from previous studies, such as pH, alcohol content (v/v), and degrees Brix. Upon attaining the desired fermentation characteristics, the ChG was centrifuged, filtered, and dehydrated by spray-drying technology with the following parameters: air inlet temperature (165 °C), airflow (0.89 mL/min), feed flow (1.67 mL/min), and outlet temperature (93 °C). These optimal parameters were determined using the response surface methodology after 15 runs. Then, a fine purple powder was produced with 6.61% moisture, pH 4.83, and 1.5 °Brix. The results of proximal analysis before and after spray-drying were for carbohydrates (1.77% to 82.67%), ash (0.02% to 4.91%), protein (0.10% to 5.81%), and alcohol (3.17% to 0.64%). This study highlights the biodiversity, sustainability, and food security of ancestral crops to contribute to cultural heritage valorization. Full article